Roasted Garlic and Potato Soup [ 55 min ]
This soup not only soothes the soul with its rich, creamy texture and deep garlic flavor but is also incredibly simple to make. Perfect for chilly evenings or as a starter for your holiday gatherings, it's a quick and healthy option that doesn’t compromise on comfort. Each spoonful is a hug in a bowl, sure to warm you from the inside out. A hearty and nutritious dish ready in less than an hour.
Ingrédients
- 1 pound potatoes, diced
- 1 large head of garlic
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
- In a large pot, heat remaining olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Once the garlic is roasted, squeeze the cloves out of their skins and add to the pot.
- Using an immersion blender, puree the soup until smooth. Or, carefully transfer to a blender in batches and blend until smooth.
- Stir in the milk, salt, pepper, thyme, and paprika. Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 40gProtéines: 6gFat: 6gSucre: 6g
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